A mixture of melted butter or oil and flour cooked over low heat, and stirred constantly,to make a base for thickening a sauce.

A looped wire utensil used to mix or “whisk” sauces, dressing, eggs and other liquid ingredients with a quick, circular motion.

E: Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of pasta but also applies to vegetables that are blanched, left still slightly cr [..]

  A jelly made from clarified meat, poultry, fish or vegetable stock.

Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking.

A hot water bath – Used to keep food warm on top of the stove. It’s purpose is to keep sauces and such from separating.Also a hot water bath used when cooking custards or eggs in the oven to keep them [..]

To cook by free-circulating dry air. The oven must be preheated before putting in the food and the food must not be overcrowded in the oven (too many pans) or it will not cook evenly.

To cook by free-circulating dry air. The oven must be preheated before putting in the food and the food must not be overcrowded in the oven (too many pans) or it will not cook evenly.

To cook meats, poultry, or vegetables over woods, charcoal, or gas on a grill, in open pits or on a spit over high heat. Sometimes marinating first and basting during the cooking time.

To keep foods moist during cooking by brushing, drizzling or spooning on a sauce, pan juices, or wine.